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PENGARUH KONSENTRASI LARUTAN DAUN KETAPANG (TERMINALIA CATAPPA L) TERHADAP KUALITAS FISIK TELUR ASIN ITIK

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Penilaian

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Duck eggs have advantages over other poultry eggs, such as being rich in minerals, vitamin B6, pantothenic acid, thiamine, vitamin A, vitamin E, niacin, and vitamin B12. However, they are prone to natural, chemical, and microbial damage through the eggshell pores, reducing their shelf life. One method to preserve their physical quality is through brining with a solution of saltwater and extract of ketapang leaves containing 20% tannin concentration, with a soaking period of 20 days. The study aims to investigate the effect of ketapang leaf extract solution containing tannin on the physical quality of salted duck eggs. Conducted from October to November 2023 at the Nutrition and Feed Laboratory, Department of Animal Husbandry, Faculty of Agriculture, Sriwijaya University, the study employed a completely randomized design (CRD) with 5 treatments and 4 replications. Treatments ranged from P0 (Soaking without ketapang leaf extract solution) to P4 (Soaking with ketapang leaf extract solution concentration of 20%). Variables observed included air cell depth, albumen index, Haugh unit, yolk index, and egg pH meter. Results showed that treatment significantly affected air cell depth (P

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407003554	T145805	T1458052024	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1458052024

Publisher

Indralaya : ., 2024

Collation

xiv, 124 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.950 7

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Peternakan
Kualitas Fisik Telur

Specific Detail Info

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Statement of Responsibility

KA

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